Cut each chicken wing in half. Place the chicken wings in a large saucepan and cover with water. Bring to a boil; reduce heat. Cover and let simmer 15 minutes. Drain the chicken and set aside.

Mix flour and garlic salt in a plastic bag. Dip the chicken into the beaten egg and then shake them, a few at a time in the bag to coat. Heat the oil in a large skillet. Brown the coated chicken wings. Serve warm with dipping sauce.

Dipping Sauce:
Whisk together the honey and the hot sauce to make a dipping sauce. Adjust the sauce to taste by adding more honey or hot sauce. Set aside.

In a small saucepan, melt butter or margarine. In a small bowl, stir cornstarch into orange juice until dissolve; stir into melted butter or margarine. Stir in allspice, honey, wine and soy sauce. Cook and stir over low heat until slightly thickened and translucent.

Preparation
Chop the veggies (and use whatever you like!!) into bite-sized pieces and then cut the chicken breasts into bite-sized pieces as well. Soak your skewers in water for a few hours if you are using wooden ones!! Arrange the pieces in whatever order you’d like to have on the skewers. When done, coat each ka-bob with Italian salad dressing. Heat up the grill and grill until chicken is done!

1. After turkey is completely thawed, remove neck and innards (reserve for making dipping sauce). Wash turkey and pat dry. Salt and pepper the body cavity and neck cavity liberally.

2. Stuff the body cavity with apple quarters and some of the onions and celery and 5 of the Sicilian olives and 5 of the garlic cloves. Tie legs together to keep stuffing in place.

3. Stuff the neck cavity with 6 olives and 6 garlic cloves, some celery and onions. Pin the excess skin of the neck down to keep in the stuffing and trim off the excess.

4. Cut off the tips of the wings and save if you are going to make some sort of turkey stock.

5. Pin the wings against the turkey body.

6. Lightly coat the tops of the turkey body with olive oil. Add salt and pepper to lightly coat the body. Now add a generous covering of the cayenne pepper powder. This will help to bring a wonderful dark color to the skin as the turkey cooks.

7. Get a deep cooking pan and place a small rack in the middle that will keep the turkey about a ½ inch to 1 inch off the bottom of the pan. Place the turkey on the rack, breast side up.

8. Add one fourth of the German apple wine to the pan. Then add enough water to barely touch the bottom of the turkey. The wine will cook off quickly so you will need to add a little bit of the wine and more water each time you baste the turkey to keep in hydrated. Making sure each time that the liquid is just barely touching the bird.

9. Cook the turkey according to the directions that came with the bird.

10. Baste the turkey every 30 minutes. Slowly pouring the juice over the bird to keep from washing off all of the spices!!

11. When turkey has 2 hours left to cook, add pineapple chunks to the pan and some to the opening of the body cavity for additional flavoring.

12. When the turkey has 1 hour left to cook, take bird out and cover top of bird with butter making sure not to take off too much of that nicely browned spices on top. Adding the butter will help to bring a more fuller color to the skin and also to help make the skin crispy.

13. Once bird is cooked, set out on the countertop (still in the pan or you will have one heck of a mess to clean up!!) and let the bird sit for 30 minutes before carving. Letting the bird sit will let the bird rehydrate from that last hour of cooking and this process is essential in having a moist bird to eat!
While the bird is sitting, now make the turkey dipping sauce…

1 stick of butter

2 large sweet onions, diced extra-small

1 ½ tablespoons of flour

5 tablespoons of honey

1 ½ tablespoons of balsamic vinegar

1 teaspoon of thyme

1 teaspoon of rosemary

1. In a large pan, brown up the turkey neck and innards. Don’t worry about the burnt pieces on the bottom of the pan – they add much-needed flavor to the sauce!! Once the pieces are cooked through, discard or save and eat later.

2. Lightly deglaze the pan by adding just a touch of white wine and then scrap the bottom of the pan with a wooden spatula.

3. Add one stick of butter. Once butter has melted, add the onions and sauté until golden brown.

So Thanksgiving or Christmas is over… and you have all that turkey left over. Your eyes were definitely bigger than everyone’s stomach when you spotted that giant of a bird in the supermarket. And now… you must decide what to do with all that turkey! Turkey sandwiches are going to get old really fast… Turkey quesadillas are out of the question… Turkey pot pie? Maybe… But what you want is something easy to put together… Something that can be frozen and reheated at a moments notice… What you want is……

This turkey was served Thanksgiving 2007 and definitely has become the main contender of turkey to be cooked in future turkey dinners! Moist, succulent and herbally-delicious!!! And the skin, oh how crispy and crunchy it was!!

Onion base for gravy:

1/2 cup (1 stick) butter

4 large onions, thinly sliced

1-1/2 tablespoons chopped fresh rosemary

1-1/2 tablespoons chopped fresh thyme

1-1/2 tablespoons all-purpose flour

1/2 cup balsamic vinegar

3 tablespoons honey

drippings from turkey

Turkey:

6 tablespoons (3/4 stick) butter, room temperature

1-1/2 tablespoons chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 21- to 22-pound turkey; neck, heart, and gizzards reserved

1 large onion, quartered

4-1/2 cups (approximately) low-salt chicken broth

2 large fresh rosemary sprigs

2 large fresh thyme sprigs

1 bay leaf

3 tablespoons all-purpose flour

For the gravy base: melt butter in large pot over medium-high heat. Add onions and saute until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour, stir for 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. Puree mixture if you desire a finer consistency. {NOTE: For added flavor, cook the neck, liver, and gizzards along with the onions. Just remove before adding the rest of the ingredients.} (Can be made 1 day ahead. Cover, keep chilled.)

For the turkey: remove livers/gizzards/neck; mix butter and herbs in a small bowl. Rinse turkey inside and out; pat dry. Place on rack set in a large roasting pan. Sprinkle inside and out with salt and pepper. Starting at the neck end, slide hand between skin and breast meat to loosen skin. It’s best not to fully separate the skin from the breast because all the butter will just melt and run down into the pan. Therefore, don’t separate the skin between the two breasts and don’t separate the skin on the edge of the breasts. This will create two pockets to keep all that flavorful butter in place!!! Spread 1/4 cup of the herb butter over breast meat under the skin. Rub remaining butter over outside of the turkey. Place turkey parts and onion quarters in pan around turkey. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape.

Set rack at lowest position in the oven and preheat the oven to 350 degrees. Roast turkey uncovered for 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast for another hour. Add 1 cup broth, herb sprigs, and bay leaf to drippings in the pan. Continue to roast until thermometer inserted into the thickest part of the thigh (do not push in to the bone!!) registers 175 degrees (or as noted on the turkey package); baste with 3/4 cup broth and pan juices every 30 minutes — about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).